For the nut ring cake, beat the egg whites with a pinch of salt until very stiff. Gradually add the 200 g sugar and then the ground nuts and set aside.
Beat the egg yolks with 180 g of sugar until they no longer increase in mass. Then add the softened butter. Finally add the flour with the baking powder and mix well.
Grease a cake tin well, sprinkle with ground nuts if necessary and pour in the egg yolk mixture, then pour the egg white and nut mixture on top. Bake in a preheated oven at 180 °C for about 1 hour.
Test with a wooden stick, if no dough sticks to the stick, the Gugelhupf is ready.